About UsOpen Meadow Farm mission statement:
Our affirmation at Open Meadow Farm is to interact with our customers along the entire production process. We feel that this approach educates our customers to the benefits of locally grown products provided by Open Meadow Farm. The significance of this approach is to procure a lasting relationship developed through trust, reliability, consistency and quality. In this transparency our primary goal is to introduce our customers to the economic value of our products based on the quality of our select item harvest. Striving for superior quality is our passion at Open Meadow Farm. When you're concerned what is fed to your family then it matters what we feed our animals. Open Meadow Farm offers the following items as nature intended ... naturally: Pasture raised Beef, pastured pork, pastured whole chicken and pure natural local honey products. Please visit us on the web at www.openmeadowfarm.com.

Meats

Beef

The Black Labeled beef that we sell to our Mass Local Food customers is Black Angus Beef. Our Black Angus breeding stock and market calves come from Springhill Beef LLC in Orleans, VT. Our Black Labeled beef is developed and nurtured by Open Meadow Farm. When fully developed and no older than 30 months our beef is processed, butchered and labeled at a USDA facility under their inspection and guidelines. Our meat is always vacuum sealed and frozen. Our cows spend 365 days a year out in our pasture enjoying grazing on lush green grass when available, hay, bailage and corn silage when weather does not permit. We do not give our cows any added growth hormones or steroids and they are treated with the utmost respect and care.

Black Labeled Flank Steak11 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 2.5 and 3.25 pounds)

The flank steak is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. No Steroids or Growth Hormones are used in the production of our cattle. Our cattle are raised on a pasture base program. Research has revealed that cattle raised within this philosophy are higher in CLA, Omega 3 fatty acids and are leaner. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness

Black Labeled Ground Beef19 packages available. Order number of packages. You will be billed for exact weight (between 0.75 and 1.25 pounds)

We have the beef, make a chili, meatloaf, burger, meatballs or cooked up in your favorite sauce. No Steroids or Growth Hormones are used in the production of our cattle. Our cattle are raised on a pasture base program. Research has revealed that cattle raised within this philosophy are higher in CLA, Omega 3 fatty acids and are leaner. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen, 1 lb. packages

Black Labeled Rib-Eye Steak Boneless1 package available. Order number of packages. You will be billed for exact PROCESSED weight (between 0.5 and 0.75 pounds)

Rib Eye steaks are cut from the beef rib. The extra marbling in a Rib Eye steak makes them tender and flavorsome, and well suited for grilling. No Steroids or Growth Hormones are used in the production of our cattle. Our cattle are raised on a pasture base program. Research has revealed that cattle raised within this philosophy are higher in CLA, Omega 3 fatty acids and are leaner. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen, 1 per package

Black Labeled Skirt Steak3 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 0.75 and 1.25 pounds)

The term skirt steak refers to two cuts of beef steak, one from the plate and one from the flank. Both are long flat cuts that are prized for flavor, but are tougher than other steak cuts. Both cuts of these steaks are prepared identically. These steaks are either cooked very quickly- often grilled or pan seared; or they are cooked very slowly- generally braised. Skirt steaks are often marinated for additional flavor; it is recommended that a skirt steak should marinade overnight or at least six hours before cooking. You may recognize this steak referred to as a Romanian Tenderloin or Romanian strip in New York Deli restaurants and steak houses. No Steroids or Growth Hormones are used in the production of our cattle. Our cattle are raised on a pasture base program. Research has revealed that cattle raised within this philosophy are higher in CLA, Omega 3 fatty acids and are leaner. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness!

We are members of NEBA- Northeast Beefalo Association. Our livestock and breeding bull come from Springhill Beef LLC in Orleans, VT, another member of the American Beefalo Association. Our livestock meets the American Beefalo Association and NEBA standard of 3/8 American Bison and 5/8 beef cattle of any breed. Our Green Labeled beef is developed and nurtured by Open Meadow Farm. When fully developed and no older than 30 months our beef is processed, butchered and labeled at a USDA facility under their inspection and guidelines. Our meat is always vacuum sealed and frozen. Our cows spend 365 days a year out in our pasture enjoying grazing on lush green grass when available, hay, bailage and corn silage when weather does not permit. We do not give our cows any added growth hormones or steroids and they are treated with the utmost respect and care.

Green Labeled Beef Porterhouse Steak6 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 0.75 and 1.25 pounds)

Porterhouse steaks are distinguished by the bone in the center of the steak and the large side of the steak that contain a large section of the tenderloin. Porterhouse steaks are cut from the back end of the short loin and contain meat from two of the most prized cuts of beef the short loin and the tenderloin. It has been claimed that the origin of the name "porterhouse" derives from a Massachusetts stockman and proprietor of the old Porter House Hotel in Porter Square in Cambridge owned and operated by Zachariah B. Porter. Porterhouse steaks are well suited for fast dry heat cooking methods such as grilling and broiling. The meat near the bone will cook more slowly than the rest of the steak and the tenderloin section of the steak will tend to reach the desired level of doneness before the strip section. Due to the lack of collagen, longer cooking times are not necessary to tenderize the meat. Our cattle are raised on a pasture based program. Research has revealed that cattle raised within this philosophy are higher in CLA, Omega 3 fatty acids and are leaner. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen, 1 per package

Green Labeled Beef Sirloin Strip Steak4 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 0.5 and 1 pounds)

It is said that King Henry VIII was so found of this particular cut from the loins of beef that he termed it as "Sir Loin". The sirloin steak is beef steak cut from the lower portion of the ribs, continuing onward to the tenderloin. Sirloin steaks are generally prepared by dry heating methods such as grilling, sautéing or broiling after trimming the excess fat. Sirloin steaks are considered to be the most popular grill steak for grilling maintains their natural flavor. Our cattle are raised on a pasture base program. Research has revealed that cattle raised within this philosophy are higher in CLA, Omega 3 fatty acids and are leaner. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen

Green Labeled Beef Tenderloin Steak1 package available. Order number of packages. You will be billed for exact PROCESSED weight (between 0.7 and 1 pounds)

Tenderloin steaks are cut from the loin of the beef. The tenderloin refers to the psoas major muscle anterior to the transverse processes of the lumbar vertebrae, near the kidneys. This muscle does very little work therefore revealing a very tender cut of beef. The Tenderloin can either be cut for roasts or for steaks. When the Tenderloin is left whole it is considered a fillet. A misconception is that a fillet is also call a Chateaubriand steak, when in fact the Chateaubriand is a recipe for a particular tenderloin steak which originates from France. Fillets are cut from the loin end one to two inches thick. Our cattle are raised on a pasture base program. Research has revealed that cattle raised within this philosophy are higher in CLA, Omega 3 fatty acids and are leaner. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen

Green Labeled Chorizo Links4 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 0.75 and 1.25 pounds)

Our spicy linked Chorizo adds tremendous flavor to any dish. It is also great on the grill and made into a spicy sandwich. Ingredients: salt, spices (incl. red pepper, cumin and paprika), Dextrose, sugar, garlic powder, spice extractives (incl. paprika and pepper), BHA(0.02%), BHT(0.02%), citric acid(0.02%). No Steroids or Growth Hormones are used in the production of our cattle. Our cattle are raised on a pasture base program. Research has revealed that cattle raised within this philosophy are higher in CLA, Omega 3 fatty acids and are leaner. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen.

Green Labeled Ground Beef14 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 1 and 1.4 pounds)

Great for use in chili, sauces, tacos, meatloaf and burgers. Our cattle are raised on a pasture base program. Research has revealed that cattle raised within this philosophy are higher in CLA, Omega 3 fatty acids and are leaner. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen, approximately 1 lb. packages

Suet4 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 3 and 4.5 pounds)

The primary use of suet is to make tallow, although it is also used as an ingredient in cooking, especially in traditional puddings, such as English Christmas Pudding. Unlike tallow, suet that is not pre-packed requires refrigeration in order to be stored for extended periods.Suet is essential in traditional English steamed puddings, and in the pastry for steak and kidney pudding, in which a pudding bowl is lined with the suet crust pastry, the meat added and a lid of suet crust tightly seals the meat. The pudding is then steamed for approximately four hours before serving in the bowl on the table. Suet pastry is soft in contrast to the crispness of shortcrust pastry.Suet is also an ingredient of traditional mincemeat (fruit mince). Woodpeckers, goldfinches, juncos, cardinals, thrushes, jays, kinglets, bluebirds, chickadees, nuthatches, wrens, and starlings are all known to favour suet-based bird feeders.

All Natural

$6.17/pound

Pork

Our pigs are raised in a wooded pastured environment where they can root and wallow naturally. They spend most of their days happily consuming all the fresh produce we provide from local farms. Any grain they receive comes from a Massachusetts producer, keeping it local. The pigs can forage on roots, plants, grass and acorns along with the vegetables and fruits. We do not add any growth hormones, steroids or antibiotics to our feed, and no animal byproducts. As you can see our pigs flourish in this environment growing to market weight in a little over six months. We vacuum seal all our pork products and they are provided frozen to the consumer.

Pastured Pork Bone-In Loin Roast4 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 4 and 6 pounds)

The loin roast comes from the area of the pig between the shoulder and the beginning of the leg. It is sold either bone-in or boneless. Loin roasts with a bone tend to be juicier and more flavorful. The boneless roast is much easier to carve. Professional cooks recommend that Pork loin roasts should not be braised or stewed as they have a tendency to lose tenderness and fall apart when cooked using moist heat. Loin roasts can be brined or rubbed with a spice mixture and can be barbecued over indirect heat. Our pork is produced in a pasture wooded environment. They root, wallow and forage freely in this open area and subsist on a more natural diet. This diet is supplemented with local farm fresh vegetables, milk and formulated grain. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen

Pastured Pork Boneless Loin Chops3 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 0.75 and 1.25 pounds)

The pork loin is the cut of meat created from the tissue along the top of the rib cage. It is very popular in the United States, where it is usually grilled or baked. Our pork is produced in a pasture wooded environment. They root, wallow and forage freely in this open area and subsist on a more natural diet. This diet is supplemented with local farm fresh vegetables, milk and formulated grain. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness!

Pastured Pork Breakfast Sausage Links4 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 1 and 1.25 pounds)

The ground pork used for sausage can come from a variety of cuts of pork including the shoulder butt and the loin. Sausage is a highly versatile type of ground pork. We offer a variety of pre-seasoned and ready-to-cook options that are perfect for breakfast or the grill. Sausage has the capacity to blend well with a variety of herbs, spices, fruits and vegetables. Add our Breakfast Links to any meal of the day, not just for breakfast. Ingredients: pork, salt, spices, propylgallate, citric acid. Our pork is produced in a pasture wooded environment. They root, wallow and forage freely in this open area and subsist on a more natural diet. This diet is supplemented with local farm fresh vegetables, milk and formulated grain. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen, 1lb. packages

Pastured Pork Hot Italian Sausage-Bulk3 packages available. Order number of packages. You will be billed for exact weight (between 0.75 and 1.25 pounds)

If you want to add a little heat to your meal try some of this sausage. The ground pork used for sausage can come from a variety of cuts of pork including the shoulder butt and the loin. Sausage is a highly versatile type of ground pork. We offer a variety of pre-seasoned and ready-to-cook options that are perfect for breakfast or the grill. Sausage has the capacity to blend well with a variety of herbs, spices, fruits and vegetables. Ing: pork, salt, red pepper, fennel, paprika. Our pork is produced in a pasture wooded environment. They root, wallow and forage freely in this open area and subsist on a more natural diet. This diet is supplemented with local farm fresh vegetables, milk and formulated grain. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen, 1lb. packages, bulk-not linked.

Pastured Pork Loin Chops Bone-In7 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 1 and 2 pounds)

Loin chops are from the back and may be rib end or sirloin end containing some juicy dark meat also. These chops include a lot of meat as well as a bit of tenderloin meat. They may contain some blade bone as well as back-rib bone. There is no need to bring out the applesauce with these pork chops, a flavor so sweet they stand on their own. Our pork is produced in a pasture wooded environment. They root, wallow and forage freely in this open area and subsist on a more natural diet. This diet is supplemented with local farm fresh vegetables, milk and formulated grain. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen, 2 per package.

Our pork is produced in a pasture wooded environment. They root, wallow and forage freely in this open area and subsist on a more natural diet. This diet is supplemented with local farm fresh vegetables, milk and formulated grain. All of our meat is USDA processed, Frozen

Pastured Pork Smoked Bacon14 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 1 and 1.25 pounds)

The cut used to make bacon comes from the side - or belly - of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness. Our bacon is sold in slices and vacuum sealed. Cured with water, salt, VT maple syrup, sodium phosphates, flavorings, sugar, sodium erythorbate, sodium nitrate. Our pork is produced in a pasture wooded environment. They root, wallow and forage freely in this open area and subsist on a more natural diet. This diet is supplemented with local farm fresh vegetables, milk and formulated grain. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen, regular sliced.

Pastured Pork Smoked Shoulder1 package available. Order number of packages. You will be billed for exact PROCESSED weight (between 2 and 3 pounds)

The primal shoulder, known as the picnic ham, is the lower portion of the hog's foreleg. The shoulder contains the arm and shank bones and has a relatively high ratio of bone to lean meat. Because all pork comes from hogs slaughtered at a young age, the shoulder is tender enough to be cooked by any method. It is, however, one of the toughest cuts of pork. Cured with: H2O, salt, brown sugar, dextrose, sodium nitrate, smoke flavoring. Note: Cook to 140 degrees. Our pork is produced in a pasture wooded environment. They root, wallow and forage freely in this open area and subsist on a more natural diet. This diet is supplemented with local farm fresh vegetables, milk and formulated grain. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen

Pastured Pork Sweet Italian Sausage Links11 packages available. Order number of packages. You will be billed for exact PROCESSED weight (between 0.75 and 1.25 pounds)

Sausage is seasoned ground pork that is often enclosed in a casing. The ground pork used for sausage can come from a variety of cuts of pork including the shoulder butt and the loin. Sausage is a highly versatile type of ground pork. We offer a variety of pre-seasoned and ready-to-cook options that are perfect for breakfast or the grill. Sausage has the capacity to blend well with a variety of herbs, spices, fruits and vegetables. Ingredients: Pork, salt, sugar, fennel, spices. Our pork is produced in a pasture wooded environment. They root, wallow and forage freely in this open area and subsist on a more natural diet. This diet is supplemented with local farm fresh vegetables, milk and formulated grain. All of our meat is USDA processed, vacuumed sealed and flash frozen to assure freshness! Frozen, 1lb. packages, Links